Chunky Texas Chili
This hearty Chunky Texas Chili combines ground beef, beans, and spices simmered in a rich tomato base—perfect for cozy family dinners or gatherings with friends.
Equipment
- Large Pot
- Wooden Spoon
Ingrédients
- 1 lb ground beef
- 1 can (15 oz) kidney beans drained and rinsed
- 1 can (15 oz) black beans drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 medium onion chopped
- 1 bell pepper chopped
- 3 cloves garlic minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- salt and pepper to taste
- 1 cup beef broth
- optional toppings shredded cheese, sour cream, green onions
Instructions
- Prepare all ingredients: wash vegetables, drain beans, and chop onion and bell pepper.
- Heat a large pot over medium heat. Brown the ground beef for 5–7 minutes until cooked through.
- Add onion, bell pepper, and garlic. Sauté for 4–5 minutes until tender.
- Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute to bloom the spices.
- Add crushed tomatoes, kidney beans, and black beans. Stir well to combine.
- Pour in beef broth. Bring the mixture to a boil, then reduce to a simmer.
- Cover and simmer for 30 minutes, stirring occasionally to blend flavors.
- Taste and adjust seasoning. Serve hot with optional toppings like cheese, sour cream, or green onions.
Notes
This chili is customizable—swap beef for turkey or add jalapeños for more heat. Leftovers taste even better the next day!